You know, there are times when you just need a dang cookie. Am I right?

These amazing Low Carb No Bake Cookies – Peanut Butter Chocolate Freezer Cookies are SOOOO GOOD! Even my three year old (who is surprisingly picky when it comes to cookies) LOVES them!

She had been asking me to make her some cookies, but we just found out she has a cavity! *heart broken* This past winter she spent a few weeks in the hospital hooked up to an IV, unable to get out of bed, so I am fully blaming this incident and the weeks to follow, on her getting that cavity. I am DEFINITELY NOT blaming that fact her mommy loves to bake her cookies.

So anyways, back to the cookie, I decided that it was about time to try one of my favourite cookies – low carb! A super cool fact about the sweetener I chose: sukrin gold is made with erythritol, which actually does the opposite of sugar to teeth! It helps protect teeth from cavities rather than cause them! Cool right? So really, these cookies are actually good for you! Right? Right?!

These Low Carb No Bake Cookies – Peanut Butter Chocolate Freezer Cookies are inspired from my Gramma’s recipe. I changed the white sugar in her recipe to sukrin gold and sugar free maple syrup, and the oats to roasted sliced almonds…

SO. DANG. GOOD.

I was crazy surprised how well these cookies turned out! They are the perfect amount of crunchy, toasty, salty, fudgy and come in just under 2g of net carbs per cookie! I hope you love them as much as we do!!

What is in these No Bake Cookies – Peanut Butter Chocolate Freezer Cookies

Low Carb Sweetners

Ah yes, the dreaded ‘what sweetener to use?!’… I have tried a few sugar substitutes and maple syrup substitutes. Some were awful and some were actually pretty great!

Sukrin Gold is my brown sugar substitute of choice. I’ve been using it quite a bit lately and my family has not been able to tell that I was not actually using brown sugar!

Lakanto Maple Flavoured Sugar-Free Syrup is my go-to maple syrup replacement. It is sweetened with monk fruit so is a much healthier choice than some of the cheapies out there – yes, it’s expensive, but you get what you pay for!

All about the almonds

The almonds used for this recipe MUST be sliced to create the most perfect cookie texture! You can find them at most grocery stores in the bulk section.

Roasted almonds are essential for this cookie recipe for a couple of reasons. They give the cookies a beautiful toasty flavour and also add an extra crunch.

Roasting almonds in the oven is super easy! I like to make a huge batch to keep in my cupboard so I can easily top salads or for when I want a quick snack.

I use a non stick baking mat on top of a baking sheet, (mostly to make it super easy to dump the roasted almonds into my storage jar once cooled) spread the sliced almonds out evenly and roast for 6 minutes at 350° until the edges have turned golden.

Keep an eye on those almonds! They burn really quickly.

If you don’t want to turn on the oven, you can add a tsp of butter to a skillet on medium-low heat, add the sliced almonds and cook until they are golden brown. Stir them often to avoid burning- it happens quickly!

Whisk in the sea salt and vanilla, then stir in the almonds. Line two baking sheets with wax paper, then drop the mixture by spoonfuls onto the paper. You should get about 16 cookies, 8 per baking sheet. Freeze for at least one hour before eating.

Freeze for at least 3 hours before packaging up for storage. You can store them in freezer safe ziplock bags or an air tight container in the freezer, and will last up to 3 months.

Notes

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Deduct the fibre (3.6 g) and sugar alcohols (6.6g) from the total carbs to get 2.3 g net carbs per cookie.

Nutrition

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!

So decadent and chocolaty! And the best part is that they’re no bake! Yes, please! I hope your daughter is doing well after being in the hospital last year. It is so scary when our kids are sick like that. Your cookies look amazing and I’m sure they helped her feel better! 🙂

I love all your healthy dessert recipes – an yet again another great low carb recipe! Love the look of these babies and they come just in time for Valentine’s Day. Peanut Butter and Chocolate – that is indeed the language of love!

Sounds great! I’m sure you could melt dark chocolate instead of using cocoa powder, but the measurements for everything else would have to be very different. It would be fun to play around with though 🙂

About me

Aleta

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!